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Marinated Roast Leg of Lamb with Roasted Root Vegetable Medley

  • Category: Lamb, Main Dish
  • Submitted By:
  • Town/State: Sonora, CA
  • Serves: 6 – 8
  • Preparation Time: 35 minutes
  • Total Cooking time: will vary (25 minutes to the lb)

Mary had a little lamb, this part you’ve heard before, but with this lamb she passed her plate and had a little more! All kidding aside, this is a really simple to prepare leg of lamb that produces absolutely delicious and succulent results, especially when served with the included roasted root vegetable medley or on a bed of steaming hot couscous. Traditionally this lamb would be roasted over hardwood coals such as oak or mesquite but a normal oven will produce equally delicious results.

Ingredients for Lamb

Amount Measure Ingredients
6 – 10 lbs Leg of Lamb bone-in
10   fresh rosemary boughs 10-12” long
15 cloves fresh garlic
1 teaspoon black pepper
1 teapoon Salt
3 cups red wine (burgundy or cabernet work well)
3   lemons sliced in half
1   tangerine sliced in half (alternately use Meyer Lemons)
1 tablepoon soy sauce
1/4 cup Extra Virgin Olive Oil

Ingredients for Root Vegetable Medley

Amount Measure Ingredients
1 – 1/2 lbs small red creamer potatoes cut in ½
1/2 lbs small white (new) potatoes cut in ½
1 lbs baby carrots, washed and peeled
4 medium beets scrubbed and quartered
2   parsnips (optional) scrubbed and cut into 1″ pieces
1 medium yellow onion, quartered (or use 2 large leeks, rinsed and quartered)
1 teaspoon black pepper
10 cloves fresh garlic
1/4 teaspoon rosemary
1 tablespoon garlic powder
1 tablespoon fresh mint, chopped fine
2 tablespoon extra virgin olive oil or melted clarified butter
    salt and pepper

To prepare:

(Note: the following steps can be done 24-48 hours prior to cooking and serving) Using a thin bladed knife (a thin fillet knife works the best) punch 10 deep holes around the entire leg with the grain of the meat.

Next, thread the boughs of rosemary into the holes, leaving enough of the branch to pull out. Now, cut several deep holes down to the bone in the meat and stuff with the garlic cloves. Place in a large pan and pour the red wine and soy sauce over the meat. Squeeze the lemons and tangerine halves over the meat and place the remaining peels into the container.

Cover and marinate at least one hour, preferably overnight. Preheat oven to 400 and remove lamb from marinade and place in a heavy roasting pan. Sprinkle liberally with the salt and pepper and place in the oven. After 35 minutes reduce heat to 325 and continue to cook 25 minutes to the lb for medium well (at this timing a 6 lb roast will take 2 hrs 30 minutes). To prepare the vegetables, combine the potatoes, carrots, beets, parsnips, and onions and garlic cloves in a large bowl. Mix in the rosemary, garlic powder, chopped mint and olive oil then season with salt and pepper. Place ingredients in a large terra cotta pot or deep casserole and roast 1 hour or until potatoes are tender and browned.

To serve, remove lamb from oven and let rest at least 15 minutes before carving. This is especially beautiful presented on a large platter on top of the roasted vegetables.